Associate of Applied Business in Culinary Arts

The Culinary Arts program trains student chefs in the fundamentals of cooking as well as the management skills of today. You will learn from experienced chefs in a modern cooking laboratory then apply your new skills in the Starbrick Bistro and Rhapsody, the College’s  restaurant training facilities. Emphasis is placed on hands-on experience through community involvement, outside activities and networking, participation with industry, and professional development.

Accredited through the American Culinary Federation Education Foundation Accrediting Commission.

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts:

  • Identify and use safety and sanitation measures involved in the food service industry;
  • Perform basic cooking techniques (roast, saute’, broil, bake, knife skills);
  • Operate a variety of restaurant equipment efficiently, effectively, and safely;
  • Use recipes, production sheets, and function sheets;
  • Perform the required tasks of conversion, costing, and ordering;
  • Display a positive attitude, a good work ethic, and appropriate professional behavior;
  • Use effective oral, written, and non-verbal communication skills with coworkers and management;
  • Perform basic computer functions;
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control; and,
  • Work professionally in a teamwork environment.


Associate of Applied Business in Culinary Arts

Course of Study

For students entering May 2016

COURSE NO.FIRST SEMESTERClass HoursLab HoursCredit HoursCourse Fee
GS-1000HC Cornerstone1.000.001.00$80.00
CULA-1101Intro to Baking and Culinary Industry2.003.003.00$1,200.00
ENGL-1510English Composition I4.000.004.00$50.00
CULA-1111Stocks; Soups; Sauces and Veg. Cookery1.004.003.00$500.00
MATH-1103Applied Mathematics2.002.003.00$132.00
CULA-1109Safety and Sanitation1.000.001.00$150.00
COURSE NO.SECOND SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-1201Culinary Arts Lab I1.006.003.00$475.00
CULA-1116Planning, Purchasing & Table Service2.003.003.00$200.00
CULA-1115Baking Development: Breads & Pastries1.004.003.00$525.00
CULA-1113Fundamentals of Cuisine1.004.003.00$475.00
SUPR-1117Hospitality Supervision2.000.002.00$135.00
DT-1120Nutrition for DIetary Manager2.000.002.00$10.00
COURSE NO.THIRD SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2106Meat/Poultry/Seafood Prod. & Commissary1.004.003.00$625.00
CULA-2270Catering and Banquet Management1.004.003.00$550.00
CULA-2107Garde Manger1.005.003.50$550.00
CULA-2212Culinary Arts Lab II1.006.003.00$475.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00
COURSE NO.FOURTH SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2218American & International Cuisine1.005.003.50$550.00
CULA-2250Culinary Capstone Experience1.006.003.00$940.00
PSYC-1120Organizational Behavior3.000.003.00$15.00
ACC-1101Financial Accounting I2.002.003.00$99.00
BIOS-1100Human Machine3.000.003.00$50.00
ORBIOS-1101Environmental Science3.000.003.00$40.00


Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.

The demand for culinary graduates continues to increase. Trained chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more. Hocking graduates begin their careers as cooks, prep cooks and kitchen staff and are well-prepared for advancement.

Occupation Profile

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